As I wandered through the cobbled streets of Paris, the scent of freshly baked pastries wafted past me, leading to a charming café with the most delectable treats. One of them, the iconic Paris–Brest, instantly caught my eye—a delightful pastry filled with rich cream that whispers of its origins. Today, I'm excited to share my take on this homemade Paris–Brest recipe, a beautiful addition to any dessert table and a perfect way to impress guests with minimal fuss. Not only does this pastry deliver impressive layers of flavor and texture, but it also provides a fun twist to your baking routine, transforming simple ingredients into a masterpiece. Whether you’re an experienced home-chef or newly exploring the sweet side of cooking, this recipe will have you creating delicious memories in no time. Curious about how to craft this French delicacy at home? Let’s dive in!

Why is Paris–Brest So Special?

Decadent and luxurious, this pastry captivates with its creamy perfection, offering a slice of French patisserie right from your kitchen. Versatile enough for any occasion, it’s the ideal showstopper for gatherings or a cozy dessert night. Time-saving techniques ensure you don’t spend all day in the kitchen, allowing you to enjoy each moment. Unique textures blend the crispy outer shell with a luscious, velvety filling that will wow your taste buds. Additionally, simple ingredients make it accessible, so you can indulge in gourmet flavors without breaking a sweat! Get ready to impress yourself and your guests with this delightful treat!

Paris–Brest Ingredients

• Get ready to bake this delightful French pastry!

For the Choux Pastry

1 cup water – Essential for creating steam, which helps the dough rise beautifully.
½ cup unsalted butter – Adds richness to the pastry; make sure to use unsalted for better control of flavor.
1 teaspoon sugar – A touch of sweetness balances the savory elements of the dough.
½ teaspoon salt – Enhances the flavor and balances the sweetness in this Paris–Brest.
1 cup all-purpose flour – The backbone of the choux pastry, providing structure and texture.
4 large eggs – Adds moisture and ensures your pastry is light and airy.

For the Pastry Cream

2 cups whole milk – The creamy base for your pastry, adding richness and body.
3 large eggs – Key for thickening the custard and giving it a luscious texture.
1 egg yolk – Enhances richness and smoothness in the pastry cream.
⅔ cup granulated sugar – Sweetens the pastry cream perfectly to complement the choux.
¼ cup cornstarch – Helps to thicken the custard for that perfect pudding-like consistency.
¼ cup all-purpose flour – Stabilizes the pastry cream and adds a touch more structure.
⅛ teaspoon salt – Balances the flavors, enhancing the sweetness.
1 teaspoon vanilla extract – Infuses delightful flavor throughout the pastry cream.

For the Whipped Cream

2 cups heavy whipping cream – Creates a rich texture; use cold for best results.
¼ cup powdered sugar – Sweetens the whipped cream without the grittiness of granulated sugar.
1 teaspoon vanilla extract – Adds a fragrant depth to the whipped cream, making it irresistible.

For Dusting

Additional powdered sugar – A light dusting on top adds elegance and sweetness!

Step‑by‑Step Instructions for Homemade Paris–Brest

Step 1: Prepare the Pastry Cream
In a large bowl, whisk together the 3 eggs, extra yolk, and granulated sugar until the mixture turns pale and thick, roughly 2 minutes. Gradually add the cornstarch, flour, and salt, whisking until you achieve a smooth consistency, and set it aside to focus on the milk.

Step 2: Heat the Milk
In a saucepan over medium heat, warm the whole milk until steaming, but do not let it boil. Slowly pour about ¼ cup of the hot milk into the egg mixture while whisking vigorously to prevent curdling, then gradually incorporate the rest of the milk for a smooth blend.

Step 3: Cook the Custard
Return the mixed custard to the saucepan and cook over medium-low heat, whisking continuously for about 7–9 minutes, or until it thickens to a pudding-like texture. This is the core of your pastry cream, so keep a close eye for a smooth, thick consistency.

Step 4: Chill the Pastry Cream
Once thickened, transfer the pastry cream to a bowl, stir in the vanilla extract, and cover the surface with plastic wrap to prevent a skin from forming. Place it in the refrigerator to cool completely, about 1–2 hours.

Step 5: Make the Choux Pastry
Preheat your oven to 425°F (220°C). In a small saucepan, combine the unsalted butter, water, sugar, and salt, bringing the mixture to a simmer over medium heat. As the butter melts, the aroma will hint at deliciousness—remove it from heat once simmering.

Step 6: Combine Flour and Dough
Quickly add the 1 cup of flour to the warm butter mixture, stirring vigorously with a wooden spoon. Return the saucepan to low heat for about 1–2 minutes until the dough forms a ball and pulls away from the sides, indicating readiness for the next step.

Step 7: Incorporate the Eggs
Remove the saucepan from heat and allow the dough to cool for a couple of minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth, thick, and glossy, perfect for piping into that distinctive choux shape of the Paris–Brest.

Step 8: Prepare for Baking
On parchment paper, use a pencil to trace a 9-inch circle, then flip the paper so the ink side is down. Pipe or scoop evenly spaced mounds of dough along the traced circle, ensuring they touch to create a lovely ring structure as they rise.

Step 9: Bake the Choux Pastry
Bake the dough in the preheated oven for 10 minutes at 425°F. Without opening the oven door, reduce the temperature to 375°F and continue baking for about 20–25 minutes, or until the pastry is deeply golden-brown and puffs up magnificently.

Step 10: Cool the Pastry
After baking, pierce each choux mound with a toothpick to release steam, then turn off the oven. Leave the Paris–Brest inside with the door slightly ajar for 15 minutes to dry out completely before transferring to a cooling rack to cool completely.

Step 11: Whip the Cream
While the pastry cools, whisk the heavy whipping cream in a clean bowl until it begins to thicken. Add the powdered sugar and vanilla extract, continuing to beat until soft peaks form, creating a luscious whipped cream that will nestle within your Paris–Brest.

Step 12: Assemble Your Paris–Brest
Carefully slice the cooled pastry ring in half horizontally. Fill the bottom half with the chilled pastry cream and top it off with a generous layer of whipped cream. Gently replace the upper half and dust with additional powdered sugar to add a sweet, elegant finish!

Paris–Brest Variations & Substitutions

Feel free to get creative with this delightful pastry and make it your own!

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a deliciously inclusive treat.
Dairy-Free: Substitute unsweetened almond or coconut milk and vegan butter in the pastry to create a dairy-free version that still tastes divine.
Flavored Cream: Try infusing the pastry cream with citrus zest, like lemon or orange, for a refreshing twist on classic flavors.
Nutty Addition: Fold in ground almonds into the pastry cream for a luscious almond-flavored filling that adds elegance and depth.
Chocolate Lovers: Mix cocoa powder into the whipped cream or pastry cream for a rich chocolatey delight—perfect for chocoholics!
Spiced Cream: Add a pinch of cinnamon or nutmeg to the whipped cream for a warm, aromatic flavor that's perfect for cozy gatherings.
Fruit Filling: Layer fresh berries or a fruit compote within the cream for a burst of fruity freshness and a beautiful pop of color.
Heat Factor: Incorporate a hint of cayenne or chili powder into your pastry cream for an unexpected spicy kick that elevates the sweetness to a whole new level.

Enjoy customizing your Paris–Brest and delight your loved ones with these creative variations!

How to Store and Freeze Paris–Brest

Fridge: Store leftover Paris–Brest in an airtight container in the fridge for up to 3 days. This helps maintain its creamy filling and pastry freshness without compromising flavor.

Freezer: You can freeze the choux pastry (unfilled) for up to 1 month. Wrap it tightly in plastic wrap and foil. When ready to use, thaw overnight in the fridge, then fill with pastry and whipped cream before serving.

Reheating: If stored, reheat the filled Paris–Brest in a preheated oven at 350°F (175°C) for about 5-7 minutes to refresh the pastry's crispiness. Avoid microwaving to prevent sogginess.

Assembly Tip: For best taste and texture, fill the Paris–Brest just before serving. This ensures the pastry stays crisp and the filling remains fluffy and delightful!

Expert Tips for Paris–Brest

Perfect Pastry Texture: Ensure your dough is smooth and glossy after adding eggs. This consistency is crucial for achieving the light, airy texture characteristic of Paris–Brest.
Avoid Soggy Shells: Pierce the pastry mounds after baking to release steam. This step prevents sogginess and maintains the crispy exterior.
Chill the Cream: Let your pastry cream and whipped cream cool completely before assembling. This ensures they hold their shape and creates a delightful contrast in temperatures.
Piping Precision: Use a piping bag for the dough to create uniform mounds. A consistent size helps the Paris–Brest bake evenly and look professional.
Oven Timing: Do not open the oven door while baking; it can cause the pastries to collapse. Adjust the temperature quickly and keep an eye on them through the glass!
Dusting Elegance: Don’t skimp on powdered sugar dusting right before serving. It adds an elegant finish and a touch of sweetness that really elevates your Paris–Brest.

Make Ahead Options

These homemade Paris–Brest pastries are perfect for busy home cooks looking to save time while still impressing at dessert time! You can prepare the pastry cream up to 3 days in advance and store it in the refrigerator, tightly covered to maintain its creamy texture. Additionally, the choux pastry can be piped and frozen for up to 24 hours before baking—just remember to thaw it in the fridge overnight before popping it in the oven. When you’re ready to serve, bake the frozen dough straight from the fridge and complete your Paris–Brest assembly with freshly whipped cream for that light, airy finish. With these make-ahead tips, you'll whip up this classic treat with ease and have more time to savor the moments that matter!

What to Serve with Homemade Paris–Brest

Indulging in a slice of Paris–Brest presents the perfect opportunity to craft a charming and delightful meal that delights the senses.

Fresh Fruit Salad: A light medley of seasonal fruits balances the richness of the pastry, adding a refreshing touch to each bite.
Vanilla Ice Cream: Creamy and dreamy, a scoop of vanilla ice cream beautifully complements the textures, enhancing the indulgent experience.
Espresso or Coffee: The bold flavors of espresso or a rich coffee offer a delightful contrast to the sweetness of the Paris–Brest, creating a perfect pairing for dessert lovers.
Chocolate Ganache: A drizzle of luscious chocolate ganache brings an extra layer of decadence, satisfying chocolate cravings and deepening flavor complexity.
Mint-Infused Cream: Adding a subtle hint of mint to whipped cream can elevate the dessert, fragrant green notes perfectly contrasting with the rich pastry.
Sparkling Wine: A chilled glass of sparkling wine ensures every bite feels celebratory. The effervescence elegantly cleanses the palate between bites.
Lemon Tart: For a delightful contrast to the rich creaminess of the Paris–Brest, a tart lemon dessert can balance flavors with its bright acidity and zesty notes.
Dark Chocolate Covered Strawberries: These sweet bites provide a touch of romance, and their rich chocolate exterior pairs beautifully with the delicate pastry.

Creating a lovely atmosphere around your homemade Paris–Brest can elevate the entire experience, making it a delightful centerpiece for any gathering or special occasion.

Paris–Brest Recipe FAQs

How do I choose the right eggs for making choux pastry?
Absolutely! For the best results in your Paris–Brest, use large, fresh eggs. They should be at room temperature, which helps them incorporate more easily into your dough, making it smooth and velvety. Fresh eggs also provide better structure to your pastry, contributing to a beautiful rise.

How should I store leftover Paris–Brest?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will help maintain the creamy consistency of the filling while keeping the pastry fresh. Just ensure it's kept sealed to avoid it drying out or absorbing fridge odors!

Can I freeze the choux pastry?
Yes, you can freeze the choux pastry! Wrap unfilled choux pastry tightly in plastic wrap and then in foil, ensuring no air escapes. It can store in the freezer for up to 1 month. When you're ready to use it, thaw overnight in the fridge before filling it with the pastry cream and whipped cream just before serving.

What should I do if my choux pastry doesn't rise?
Very! If your choux pastry doesn't puff up as expected, there might be a couple of reasons. First, ensure you've cooked the dough long enough to develop the right moisture balance. If the batter is too wet, it can prevent proper rising. On the other hand, if you accidentally open the oven door during baking, it can disrupt the build-up of steam critical for puffing. Keep the oven door closed!

Is there a way to make Paris–Brest gluten-free?
Absolutely! To create a gluten-free version of Paris–Brest, substitute the all-purpose flour with a good-quality gluten-free all-purpose blend that contains xanthan gum. This helps maintain the structure and texture you’re after in the pastry. Just ensure all other ingredients, especially the baking powder, are gluten-free as well!

How can I keep the whipped cream from deflating in the pastry?
For longer-lasting whipped cream, use heavy whipping cream, as it has a higher fat content. Chill your bowl and beaters in the freezer for about 15 minutes before whipping. This keeps the cream cold, allowing it to whip up faster. Add the powdered sugar gradually, and once you reach soft peaks, stop beating to prevent overwhipping and any separation. Fill the pastry right before serving for the best texture!